Rhubarb and custard is an iconic flavour combination.
Whether you think of those boiled sweets (my parents used to adore these) or even just stewed rhubarb topped with fresh custard, the sweet tang you get from the rhubarb, combined with the lovely flavour of custard, it really is amazing. Add these delicious flavours to a blondie traybake and it wins everyone’s favourite bake!
Makes 16
Ingredients:
- 175g rhubarb
- 300g white granulated sugar
- 2 tbsp water
- 200g unsalted butter, melted
- 3 eggs
- 125g plain flour
- 75g custard powder
- 200g white chocolate chips or chunks
- 100g custard
Essential: a 23cm square tin.
Method:
Prep: 45 minutes Bake: 30-35 minutes Cool: 2 hours Lasts: 1+ week, at room temperature
- Chop the rhubarb into pieces and add to a pan with 50g of the sugar and the water. Place over a medium heat, stirring occasionally, for about 5 minutes, or until the rhubarb softens. Set aside to cool.
- Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.
- Put the melted unsalted butter and remaining 250g sugar into a large bowl and beat until smooth. Add the eggs and beat until smooth, then add the plain flour and custard powder and beat until combined. Fold through the white chocolate chips or chunks. Pour the mixture into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife.
- Bake the blondies for 30-35 minutes, or until there is an ever so slight wobble in the middle. Leave the blondies to cool fully in the tin before cutting into 16 squares.
- CUSTOMISE: I use fresh or tinned rhubarb depending on the season – if using tinned rhubarb, use the syrup from the tin instead of the 2 tbsp water. You can use ready-made custard or make up some custard using more custard powder. You can leave out the white chocolate chips or chunks or swap them for a different flavour chocolate. The rhubarb can be swapped for another fruit such as cherries, blackberries, or even apples!
100 simple recipes to make every day a celebration, from the cross-platform sensation. For fans of The Hummingbird Bakery: Cake Days (186k) and GBBO: How to Turn Everyday Bakes into Showstoppers (196k).
A lemon meringue pie is one of the most fresh and zingy bakes you can make and my classic recipe features on my blog, but for this book I wanted to improve it if I could and that’s when I came up with individual Mini Lemon Meringue Pies.
I am obsessed with all things ‘blondie’ and these Cinnamon Blondies hit the spot.
I find that a quiche is one of those bakes that lends itself well to lunchtime, dinnertime or even as part of a mid-afternoon snack.
Jane's Patisserie takes a classic dense, spiced ginger cake and reinvents it in loaf form, complete with a spiced icing. We love to bake this recipe throughout the winter months but it's particularly perfect for the festive season.
We love to bring these simple savoury muffins from Jane's Patisserie on a picnic, or to pack them into lunchboxes for a tasty lunch on the go. Studded with feta and fragrant garlic, they're full of flavour.
With their snowy icing sugar tops, crinkle cookies have an unmistakably festive feel to them. This simple recipe from Jane's Patisserie is incredibly easy to make so it's ideal for a Christmas baking session with the kids.
Your favourite cookbook authors have spoken, and these are their favourite food memories. From ice cream in Paris to takeaway pizza, read about their most-treasured gastronomical moments.
Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.
In honour of the Australian release of her latest book, Jane's Patisserie: Celebrate!, we caught up with Jane Dunn. Learn about her most-used ingredient, favourite food memory and more.
